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Chicken Cordon Bleu Quesadillas Recipe

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★★★★★

4.7 from 95 reviews

This Chicken Cordon Bleu Quesadilla recipe combines the classic flavors of chicken, ham, and Swiss cheese with a delicious parmesan Dijon sauce for a delightful fusion dish. Perfectly toasted flour tortillas are layered with grilled chicken, deli ham, multiple cheese layers, and toasted breadcrumbs, creating a crispy, cheesy, and savory quesadilla that’s easy to make on the stovetop.

Ingredients

Scale

Quesadillas:

  • 1 8-10 inch flour tortilla
  • ¼ cup grilled chicken breast, sliced
  • 2–3 slices deli ham
  • 4 slices Swiss or Provolone cheese
  • 2 tablespoons toasted breadcrumbs
  • 2 tablespoons melted butter

Parmesan Dijon Sauce:

  • 2 tablespoons butter
  • 1 tablespoon flour
  • 1 cup milk
  • 1 chicken bouillon cube
  • 1 tablespoon Dijon mustard
  • Dash of hot sauce (optional)
  • ½ cup freshly grated Parmesan cheese
  • Salt and pepper to taste

Instructions

  1. Prepare the sauce: Melt butter in a medium-sized saucepan over medium heat. Whisk in flour and crumble in the chicken bouillon cube. Cook this mixture for 1-2 minutes, stirring constantly to form a roux and dissolve the bouillon.
  2. Add milk and seasonings: Slowly pour in milk while whisking continuously to avoid lumps. Stir in Dijon mustard and optional hot sauce. Continue cooking and whisking for about 5 minutes until the sauce thickens.
  3. Finish the sauce: Remove the sauce from heat and stir in the freshly grated Parmesan cheese. Season with salt and pepper to taste. Keep the sauce warm over low heat while assembling quesadillas.
  4. Heat skillet and prepare tortilla: Melt butter in a large skillet over medium heat. Place one tortilla shell into the skillet to start layering.
  5. Add cheese layer: Place one layer of sliced cheese over the tortilla in the skillet to help ingredients stick and melt evenly.
  6. Add ham: Layer 2-3 slices of deli ham evenly on top of the cheese.
  7. Sprinkle breadcrumbs: Evenly sprinkle 1 tablespoon of toasted breadcrumbs over the ham to add a crunchy texture.
  8. Add another cheese layer: Place another layer of sliced cheese on top of the breadcrumbs.
  9. Add chicken: Layer ¼ cup sliced grilled chicken breast evenly over the cheese.
  10. Drizzle sauce: Spoon a couple of spoonfuls of the warm Parmesan Dijon sauce over the chicken for moisture and additional flavor.
  11. Sprinkle more breadcrumbs: Add the remaining tablespoon of toasted breadcrumbs over the sauce to maintain a crunchy texture.
  12. Final cheese layer: Add a final layer of sliced cheese to ensure gooey, cheesy goodness throughout.
  13. Top with second tortilla: Place another tortilla shell on top to complete the quesadilla.
  14. Cook and flip: Allow the bottom tortilla to cook until golden brown and crispy, then carefully flip the quesadilla and cook the other side until it is also golden brown and the cheese is fully melted.
  15. Slice and serve: Remove the quesadilla from the skillet, cut into slices, and serve immediately with the remaining warm Parmesan Dijon sauce on the side.

Notes

  • Cook quesadillas over medium heat to prevent browning too quickly and ensure cheese melts properly.
  • Store-bought breaded chicken chicken can be used instead of adding breadcrumbs for convenience.
  • Grated cheese can be used instead of sliced cheese for faster layering.
  • Ingredient quantities may vary depending on how full you want your quesadillas.
  • This recipe makes extra sauce that can be used for multiple quesadillas or as a dip.
  • To make breadcrumbs at home, process bread heels in a food processor and bake crumbs at 350°F for about 5 minutes until toasted.

Keywords: Chicken Cordon Bleu Quesadillas, quesadilla recipe, chicken quesadilla, cheese quesadilla, ham and cheese, parmesan dijon sauce

Find it online: https://cookwithruby.com/chicken-cordon-bleu-quesadillas-recipe/